🌭🔥 Homemade German Jagdwurst (Hunt Sausage) from Scratch! 🇩🇪🍺 | Easy Recipe with a Beer Twist! скачать в хорошем качестве

🌭🔥 Homemade German Jagdwurst (Hunt Sausage) from Scratch! 🇩🇪🍺 | Easy Recipe with a Beer Twist!

Welcome back to Flo’s German Kitchen! 👨‍🍳🇩🇪 Today’s video is extra special — it’s Flo’s very first sausage-making tutorial and he’s kicking things off with a German classic: Jagdwurst (Hunt Sausage)! 🦌🌭 If you’ve ever wanted to learn how to make authentic German cold cuts at home, this is your chance! With lean pork, beef, pork fat, and a blend of warming spices — plus a splash of good ol’ German beer 🍺 — Flo walks you through every step from grinding and mixing to filling and cooking. Whether you’re using a sausage press or just a mason jar, this method works like a charm! 🙌 You’ll also learn how to balance fat content, use curing salt safely 🧂, and why slightly frozen meat is a game-changer for your grinder. At the end, you’ll be rewarded with a perfectly sliceable, beautifully marbled sausage full of flavor and mustard seeds — perfect for sandwiches, snacks or your next German-style Brotzeit 🥖🧀🥒🍻 So grab a beer, hit play, and let’s make some Jagdwurst magic happen! Prost! 🍻 Don’t forget to LIKE, SUBSCRIBE, and leave a comment if you want more sausage recipes! 💬👇 📜 Jagdwurst (Hunt Sausage) Recipe Meats: 400 g lean pork (14 oz) 200 g lean beef (7 oz) 300 g pork back fat (10.5 oz) 500 g pork belly (17.5 oz) – for the filling, pre-cured Other Ingredients: 100 g crushed ice (3.5 oz) – for emulsification 3 g curing salt (1/2 tsp) 3 g cutter phosphate (if available) 0.5 g mace (1/8 tsp) 2 g white pepper (1/2 tsp) 1 g onion powder (1/4 tsp) 1 g garlic powder (1/4 tsp) 1 g ginger powder (1/4 tsp) Whole mustard seeds – to taste (1–2 tsp) Instructions Summary: 1. Pre-cure the pork belly a day in advance with curing salt, black pepper, allspice, and mace. Store it vacuum-sealed in the fridge. 2. Grind the lean meats and fat separately – fine grind for the main “Brät” (base), coarse for the filling. 3. Emulsify the main Brät in a food processor with ice and spices. 4. Mix the Brät and cured filling at a 2:1 ratio (e.g., 1 kg Brät : 500 g filling). 5. Fill into sausage press or mason jars. Make sure to avoid air pockets. Lightly oil the inside of jars or press beforehand. 6. Heat in hot water (not boiling!) at 176–185°F / 80–85°C for about 1.5 hours. 7. Let cool completely before slicing. Enjoy cold as a snack, on a sandwich, or with your next Brotzeit platter. 🎯 Pro Tip: Jagdwurst is packed with spice, so skip the mustard and savor the full flavor! 🎬 Watch the video and start your sausage adventure today! 📩 Got questions or results to share? Drop them in the comments! 🍽️ Guten Appetit & cheers from Flo’s German Kitchen! 🇩🇪❤️ #Jagdwurst #GermanSausage #HomemadeSausage #FlosGermanKitchen #GermanRecipes #Brotzeit #SausageMaking #AuthenticGerman #SausageRecipe #CookingWithBeer #GermanFood Stuff I use: (paid links) ✅ Ham maker https://amzn.to/46dlhwM Kitchen Aid Artisan. The best! https://amzn.to/3VEwkMb Börner German Vegetable Slicer (Mandoline): https://amzn.to/47SjjBU Tea Bags for Spices: https://amzn.to/46rW6Fv Braun Food Processor: https://amzn.to/3tx1Lfo Kitchen Aid Blender Stick: https://amzn.to/3TsXjJR Spaetzle Press: https://amzn.to/3RX2oZZ Spaetzle Board: https://amzn.to/3QcwW91 Spaetzle Thing: https://amzn.to/46KYFDc Pyrex Measuring Cups: https://amzn.to/405wXip Infrared Cooking Thermometer: https://amzn.to/3ZSbFnW Cooking Thermometer: https://amzn.to/46ohUTb German Beer: https://amzn.to/46rKcwa Händlmaier Bavarian Mustard: https://amzn.to/46tYH2n My camera: https://amzn.to/3PKnuYS